Have you shaved summer squash raw into a salad? A vegetable peeler does the work: long, thin ribbons of squash that curl and tangle like pasta. Dressed with lemon juice, olive oil, and chopped fresh mint. Crumbled feta over the top. And the prosciutto? Baked at 400°F (200°C) for ten minutes until it crisps into shards that snap when you bite them.
The prosciutto crisps are the crunch this salad needs. Without them, it is soft ribbons of squash in a light dressing. With them, every forkful has a salty, crunchy shard that contrasts the mild squash and sharp feta. Pretty damn satisfying for something that takes fifteen minutes.
Tips for Making Shaved Squash Salad
Shave the squash thin
A Y-shaped vegetable peeler makes long, wide ribbons. Run it down the length of the squash, rotating as you go. Stop when you reach the seedy centre.
Two medium squash gives about four cups of ribbons. They look like a lot but compress when dressed.
Crisp the prosciutto in the oven
Four slices on a baking sheet, flat. Ten minutes at 400°F (200°C). They go from soft to crispy fast, so check at eight minutes.
Let them cool on the baking sheet. They crisp further as they cool. Break into large shards over the salad.
Shaved Summer Squash Salad with Prosciutto Crisps
Total Time: 17 minutes
Yield: Serves 4
Description
A salad consisting of shaved squash tossed in a lemon mint dressing and topped with salty feta and crispy prosciutto, perfect for Summer!
Ingredients
Units
- 2 medium summer squash, shaved
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon fresh mint, chopped
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
- 4 slices prosciutto
Instructions
- Preheat your oven to 400°F (200°C).
- Place the prosciutto slices on a baking sheet and bake for 10 minutes or until crispy.
- In a large bowl, whisk together lemon juice, olive oil, mint, salt, and pepper.
- Add the shaved squash to the bowl and toss to coat with the dressing.
- Top the salad with crumbled feta and the crispy prosciutto before serving.
Notes
From Cooking Light June 2011
- Prep Time: 7 minutes
- Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 400
- Fat: 10
- Carbohydrates: 8
- Fiber: 2
- Protein: 6
Frequently Asked Questions
Can I use zucchini?
Summer squash and zucchini are interchangeable in this recipe. Zucchini is slightly firmer and has a green skin. Either works.
Can I skip the prosciutto?
Yes. Toasted pine nuts or almonds give a different kind of crunch. The prosciutto adds salt and meatiness that nuts do not.
How far ahead can I make this?
Shave the squash and dress it up to two hours ahead. Add the feta and prosciutto just before serving. The prosciutto softens if it sits on the dressed salad.
If You Liked This Recipe, You’ll Love These
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- Pesto and Bacon Chicken Salad
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